- Soak 1 cup basmati rice in 2 cups of water for 20 minutes. Boil with some salt, drain and keep aside. Boil 4 eggs in water, cool down and then deshell them. Heat 1 tbsp oil in a deep shaped vessel and add 1/2 teaspoon cumin seeds, 1 star aniseed, 1 green cardamom, 2 cloves, 2 peppercorns and 1 bay leaf. Saute for a few seconds, till the cumin seeds starts spluttering. Now add 1 fine chopped onion along with 2 fine chopped green chilies. Saute for a while and quickly stir in ginger-garlic paste. Cook on a low flame, till the onion turns little brown and then add 2 chopped tomatoes. Mix well and leave to cook for 2-3 minutes on low flame, till the tomatoes turns mushy and little watery. Now add 2 tbsp yogurt and mix well. Cook for one more minute. Mix in red chili powder, turmeric powder, tandoori masala powder and salt to taste. Finally add crushed kasuri methi. Carefully place the pieces of boiled eggs. Now stir gently and add boiled rice. Spread little oil all over on rice. It gives a nice texture to the pulao. garnish it with some brown onions, coriander leaves and mint leaves.
Egg pulao
#myrecipe
By Radha Nelanti
Mar, 31st
606
Servings
2 persons
Cook Time
30 minutes
Ingredients
20
- 22
Ingredients
- Rice
- Egg
- Cumin
- Star anise
- Hing
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Onion
- Tomato
- Green chillies
- Ginger garlic paste
- Curd
- Red chilli powder
- Turmeric
- Kasuri methi
- Oil
- Corinader
- Mint
- Oniom
- Salt
